#culinary knowledge

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Cooking with Yogurt & a review of 'Yogurt Every Day' by Hubert Cormier

Cooking with Yogurt & a review of ‘Yogurt Every Day’ by Hubert Cormier

I received a copy of “Yogurt Every Day” from Penguin Random House for review purposes but was not otherwise compensated for writing this review. All opinions are 100% my own.  Some of the links in this post lead to affiliate sites through which Earth, Food, and Fire may earn a small commission (at no increased cost to you) should you make a purchase.  For more info check the Affiliate Disclaimer.…

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How to sprout seeds and what to do with them after

How to sprout seeds and what to do with them after

Most people have heard of growing various sprouts at home, usually in mason jars or in seed trays. A fairly simple and cheap thing to grow, sprouts make a great addition to spring salads, sandwiches, wraps and even stir-frys. I was recently given some alfalfa seeds to use in my garden and I thought why not show you how to sprout seeds at home! The same method works for beans, nuts, and other…

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Learn how to make high quality beef stock at home

Learn how to make high quality beef stock at home

Stock and broths form the basis of many dishes in any kitchen. Although in today’s world of faced paced and pre-fab meals, many home cooks have forgotten how useful a good stock can be. They aren’t even that hard to make, and you don’t need to go and buy any extra ingredients. It’s what makes stock so wonderful. The ideal tool to enhance your cooking by using up any leftover scraps from chicken,…

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Espagnole sauce, the secret to making great demi-glace

Espagnole sauce, the secret to making great demi-glace

In the last little while, I have been covering the basic or leading sauces in French Cuisine. These Mother Sauces include Tomato Sauce, Bechamel Sauce, Espagnole Sauce, Veloute Sauce, and Hollandaise Sauce. Knowing how to make these five basic sauces, and home cook or chef can tackle even advanced recipes, without the need to buy any store bought products.  This week I’ll be finishing off the…

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How to make Veloute Sauce in three easy steps

How to make Veloute Sauce in three easy steps

In the last three weeks, I have been covering the basic or leading sauces in French Cuisine. Also known as Mother Sauces these include Tomato Sauce, Bechamel Sauce, Espagnole Sauce, Veloute Sauce, and Hollandaise Sauce. With these five basic sauces, many variations or derivatives can be created that are suitable for almost any dish or recipe. The trick is knowing how to make these basic culinary…

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Learn How To Make Perfect Bechamel Sauce At Home

Learn How To Make Perfect Bechamel Sauce At Home

This is the third post in my series of Mother Sauces, sometimes also called leading or basic sauces. If you missed the first two recipes in the series you can read more about making hollandaise from scratch and this really easy homemade tomato sauce.

A Little Background

Bechamel, the easiest of all the leading sauces, is most commonly used to make cheese sauces, (notably Mornay Sauce and Alfredo…

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How To Use & Make Roux - An Alternative To Cornstarch

How To Use & Make Roux – An Alternative To Cornstarch

Roux is one of the traditional ways soups, sauces and other dishes where thickened before Cornstarch and Potato starch became popular. Most saucesare thickened using starches of one type or another. Learning how to make roux adds another technique to your cooking skills that allows you to thicken a variety of dishes properly. The thickening occurs because as the starch is dissolved and mixed into…

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A Basic Homemade Tomato Sauce Recipe

A Basic Homemade Tomato Sauce Recipe

When it comes to upping your cooking skills at home there are a few basic skills that everyone should have. In French Cuisine and in pretty well every culinary school in North America, cooks are taught the basic leading sauces, also known as the five mother sauces. The five basic sauces are: Velouté, Espagnole (or Brown Sauce), Tomato, Béchamel, and Hollandaise. In the next few weeks/posts, I’ll…

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